Kimchi Fried Rice Croissant recipe - ingredients, nutrition and when to eat it
A simple meal of kimchi fried rice and cheese stuffed into a croissant and toasted until golden.
A simple meal of kimchi fried rice and cheese stuffed into a croissant and toasted until golden. Buttery, flaky pastry pairs with tangy kimchi and gooey cheese, making it just right when you’re feeling peckish.
Bread & brunch · 20 minutes to cook
Nutrition (per 252.5g serving): 564.4 kcal · protein 15.7g · carbohydrate 67.1g · fat 24.8g · sodium 793.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the fried rice has a lot of kimchi juice, cook it a little longer in the pan to evaporate the moisture so the croissant doesn’t get soggy.
Tips: Don’t cut too deeply into the croissant; open it like a pocket and fill it with the rice.
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Ingredients (1 serving)
- Croissant — 1 pc
- White rice — 0.5 cup
- Napa cabbage kimchi — 0.3 cup
- Mozzarella cheese — 25 g
- Cooking oil — 1 tsp
- Green onion — 10 g
- Soy sauce — 0.5 tsp